I love pumpkin bread and muffins (anything made with pumpkin really!) – pumpkin really lends a gorgeous moistness and subtle flavour that just seems to epitomise autumn. This easy pumpkin chocolate chip bread is a classic moist loaf cake spiced with ginger, cinnamon and nutmeg, and full of delicious chocolate chips.
The great thing about this bread (it sounds so much healthier than calling it a cake, doesn’t it!) is that the recipe is so easy, and makes two loaves – enough for you and a friend. And oh what a popular friend you’ll be!
The recipe is based on this one by blogger The Highlands Life.
Pumpkin Chocolate Chip Bread
2013-09-22 10:27:09
Serves 20
A delicious and easy autumnal loaf cake, flavoured with cinnamon, ginger and nutmeg and packed full of chocolate chips.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
103g
Servings
20
Amount Per Serving
Calories 368
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 40mg
13%
Sodium 32mg
1%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
8%
Sugars 26g
Protein 5g
Vitamin A
78%
Vitamin C
2%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 450g flour
- 400g golden caster sugar
- 310ml vegetable oil
- 1 can (494g) pumpkin
- 4 eggs
- 200g chocolate chips/chunks
- 2 tbsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp ginger
- 1 tsp baking powder
- large pinch salt
Instructions
- Preheat your oven to 180c/gas mark 4/350f and line two loaf tins with parchment paper.
- Sift the dry ingredients - flour, sugar, ginger, nutmeg, cinnamon, salt and baking powder - into a very large bowl. In a bowl or large jug, stir together the vegetable oil with the pumpkin and eggs.
- Combine the wet and dry ingredients and add the chocolate chips - stir together briefly until combined and then pour half of the batter into each loaf tin.
- Pop your tins into the preheated oven and bake for 50 minutes before testing - the loaf is cooked when its golden brown on top and a toothpick or skewer inserted inside comes out clean. The top of my loaves cracked quite a bit, but that just gives them a distinguished look in my opinion!
- Allow to cool for at least an hour before removing from the loaf tin. When the loaves are completely cool, peel off the parchment paper.
- The loaves keep really well for up to a week, and in fact will taste better the day after baking - if they last that long!
Adapted from The Highlands Life
Adapted from The Highlands Life
Kerry Cooks https://kerrycooks.com/
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Yum, I love pumpkin chocolate chip bread!
I saw this bread on your Instagram this morning! Looks really good! I made some pumpkin bread last night but it would’ve been better with chocolate chips 😉
That just follows the immutable law that everything is better with chocolate chips!
So glad you enjoyed this recipe. It really is so easy, perfectly moist and most importantly, super delicious. I actually have one more sliver to enjoy this morning from my last batch.
Heehee, love that you just made some too! It must be good for you!
Pumpkin chocolate chip muffins were THE MOST popular item when I worked at a bakery…year round. It’s hard to deny the deliciousness of pumpkin and chocolate chip. This looks great! Maybe I’ll take a trip down memory lane =) thanks Kerry!
this is a great recipe! i want to bake something pumpkin for the cafe and loaf cakes keep much better for sale! what size loaf tins??
Ooh yay! I don’t know how to describe the size really except as’normal’?! The ones I have aren’t massive – it would probably give 8 generous slices of cake per loaf